Description
These Real Strawberry Cupcakes are a delightful treat bursting with fresh strawberry flavor in both the moist cupcake and creamy frosting. Made with fresh strawberries pureed into the batter and topped with a luscious cream cheese frosting and fresh strawberry slices, these cupcakes offer a perfectly balanced sweetness and vibrant color. Ideal for dessert lovers craving a fruity twist on classic cupcakes, they are simple to prepare and bake to fluffy, flavorful perfection.
Ingredients
Scale
Cupcake Batter
- 8 large fresh strawberries, or as needed
- 2 eggs
- 1 cup white sugar
- â…“ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons instant vanilla pudding mix (optional)
- 1 drop red food coloring (optional)
Frosting
- ¾ cup cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 3 large fresh strawberries, sliced (for topping)
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) and prepare your cupcake pans by spraying them with non-stick spray or lining them with cupcake liners to prevent sticking.
- Puree strawberries: In a blender, puree the 8 large fresh strawberries until smooth, then strain the puree to remove seeds, setting aside about ¾ cup for the batter.
- Mix wet ingredients: In a large mixing bowl, beat together the eggs, white sugar, vegetable oil, vanilla extract, lemon zest, and the strawberry puree until the mixture is fully combined and smooth.
- Add dry ingredients: Gradually stir in the all-purpose flour, baking powder, salt, and, if using, the instant vanilla pudding mix and red food coloring. Mix until the batter is smooth and homogeneous.
- Fill cupcake pans: Spoon the batter into the cupcake cups, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove and let cupcakes cool for at least 10 minutes.
- Prepare frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting reaches a smooth consistency.
- Frost and decorate: Once cupcakes are cooled, frost each with about 2 tablespoons of the cream cheese frosting. Top each cupcake with sliced fresh strawberries for a beautiful and tasty garnish.
Notes
- If you prefer a more intense strawberry flavor, you can increase the number of strawberries pureed into the batter.
- The instant vanilla pudding mix is optional but helps to keep the cupcakes moist and tender.
- Add a drop of red food coloring for a richer pink hue in the cupcakes, but this is optional.
- Ensure the cupcakes have cooled completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately, as the cream cheese frosting is perishable.
